Category Archives: vegetarian

Candied Japanese Sweet Potatoes

I tried this out as a potential Thanskgiving recipe. I don’t think it’s happening for this, but these were interesting. It was my first time using Japanese sweet potatoes (found at the farmers market) which were a little starchier than I expected.

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Miso Slaw

Recipe from CL that makes a TON. I’d recommend only dressing half to keep leftovers fresh. We had this with the quick ponzu salmon I’ve been doing lately (recipe to follow).

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Filed under salads, Uncategorized, vegetarian

Japanese Pickles

My sister got us a Japanese pickling class for my birthday. It was so fun! We made three different types of pickles in the class, and I’m listing all of these recipes here.

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Lima Beans with Roasted Pumpkin Seeds

They had fresh lima beans at the market this week, and I stumbled on this recipe by chance. It worked out particularly well because I had just made something else with pumpkin seeds and had them on hand. I may try to adapt this to other vegetables (particularly thinking brussels sprouts would be a fun Thanksgiving side).

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Butterscotch Pudding

I saw this on Smitten Kitchen and immediately wanted to make it. I had to wait a couple of days, though, as we didn’t have dark brown sugar, haha.

I’ll confess that my first attempt at this didn’t really work – it was clumpy, and the pudding didn’t set. I checked out the comment section and made a couple of changes based on troubles others had had with the recipe – those changes are reflected here. We topped this with (mediocre) homemade whipped cream and some chocolate and butterscotch chips and brought it to a friend’s party.

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Filed under desserts, Uncategorized, vegetarian

Agedashi Tofu

I’ve really been enjoying tofu lately, and this dish was no exception. Beyond involving deep-frying, which is always inherently a mild hassle, this is quite easy. John and I both had seconds. From “Tokyo Cult Recipes”.

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Matsutake Gohan

When in doubt, Just One Cookbook always seems to have the Japanese recipe I’m looking for. I picked up some matsutake mushrooms at the farmer’s market, and was googling around for typical ways to serve it. This rice dish seemed to be a classic preparation, and I trusted JOC would have a good version. John and I both really enjoyed this – you almost steam the mushrooms in the rice cooker, which is a neat preparation. We also used the leftovers to make John’s favorite chicken and rice dish (which might have been a trashy move but was delicious nonetheless).

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Filed under japanese challenge, pressure cooker, rice dishes, Uncategorized, vegetarian